Kombucha is a fizzy, slightly tangy and sour, naturally fermented beverage made by combining brewed tea and sugar with a SCOBY – a Symbiotic Culture of Bacteria and Yeast.

Fermented table olives are salty, tangy snacks made by soaking raw olives in brine, where natural bacteria break down bitter compounds and create a pleasantly sour flavour.

Tempeh is a firm, nutty-tasting fermented food made by binding cooked soybeans into a cake using a mould called Rhizopus, which grows and holds the beans together while enhancing their flavour and nutrition.

Kimchi is a spicy, sour dish made by fermenting vegetables (usually napa cabbage and radish) with garlic, chili, and other seasonings. The fermentation process allows beneficial lactic acid bacteria to naturally develop and preserve the kimchi.

Milk kefir is a creamy, tangy fermented dairy drink made by adding milk kefir grains (a culture of bacteria and yeast) to milk, which thickens and sours as it ferments.

Water kefir is a lightly fizzy, sweet-tart fermented drink made by combining sugar water with water kefir grains (a culture of bacteria and yeast). During fermentation, the microorganisms transform the sugars into organic acids and carbon dioxide (i.e., bubbles).